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Tag Archives: anchovy

These smörrebröd are perfect for lunch or as a starter. These pieces are part of what we serve when celebrating Midsummer or Xmas. The difference is that we at Midsummer and Xmas don’t settle with one snaps.

From left to right: Terrine of salmon with horseradish and apple, creme of smoked herring, Gubbröra

Terrine of salmon

100 g smoked salmon

1 green apple, chopped into small squares

1 dl creme fraiche

1 dl creme cheese

1 tbsp mustard

1/2 grated fresh horseradish

1 spring onion chopped into slices

salt and pepper

Mix all ingredients with a spoon. Spread it on a plastic wrap and roll it to a cylinder. Put in the freezer for half an hour. It is then easier to cut into nice pieces. Serve with cucumber, dill and some lemon.

Creme of smoked herring

2 smoked herrings

1 pickled gherkin, chopped

1 onion, chopped

2 dl creme fraiche

2 tbsp chopped dill

salt, pepper

Mix all ingredients in a blender. Serve with some pumpernickel or crisp bread.

Gubbröra

6 fillets of anchovy (Swedish style)

3 boiled egg

1 onion

1 tbsp Kalles Kaviar (typical Swedish caviar that is not necessary)

1 dl creme fraiche

chives

dill

Chop everything into fine pieces and mix with a spoon. Serve with pumpernickel or crisp bread.

To the tapas you should drink a cold beer and a nice Aquavit. Don’t forget to sing a snaps song! Continue reading →

Like this:

Real anchovy or sardelle is not to be mixed up with tinned anchovy. Tinned anchovy contains of sprats, small herrings.

The sardelle is a pickled and salted real anchovy. Sardelle is also, like the sprat, a small herring which you can find in western and southern Europe, mainly in the Mediterranean sea and the Atlantic.

The sardelle is often used in the Italian kitchen because of its salty taste.